Perfect Pie Crust (very Detailed Instructions)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 1/4 cups sifted all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 ounces cold unsalted butter, cut into pieces
• 1/4 cup ice water (strain out the ice just before using)
• 1 teaspoon red wine vinegar

Recipe

• 1 in a mixer fitted with a paddle attachment, or using a hand mixer, mix the flour, salt, and sugar for 1 minute.
• 2 add the butter and mix just until you have a crumbly, sandy mixture. (you should still be able to see the pieces of butter.)
• 3 in a small bowl, stir the water and vinegar together.
• 4 with the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. (you should still see small bits of butter.)
• 5 transfer the dough to a work surface and shape into a round, flat disk.
• 6 wrap in plastic wrap and refrigerate at least 30 minutes before using.
• 7 or, refrigerate up to 48 hours or freeze up to 1 month before using. if frozen, let thaw in the refrigerator overnight before rolling out.)
• 8 when the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable.
• 9 dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
• 10 sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
• 11 don't worry if the edges split a bit; concentrate on forming a good circle from the center.
• 12 lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling.
• 13 the dough should feel smooth and soft; some say it should feel like the inside of your forearm.
• 14 if it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
• 15 instead, put it back in the refrigerator for 15 minutes to firm up the butter.
• 16 keep rolling until the circle is at least 2 inches larger than your pan (for example, 12 inches wide for a 10-inch pie pan), or 3 inches larger for deep-dish pies.
• 17 set your pie pan nearby.
• 18 to transfer the crust to the pan, i find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan.
• 19 or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan.
• 20 make sure that the dough is allowed to settle completely into the pan.
• 21 don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. instead, lift the edges of the crust to let it settle down into the corners. if the dough tears a bit, don't be concerned; we'll patch it in a minute.
• 22 using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
• 23 use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
• 24 to decorate the rim, fold under the excess dough then just press it all around with the back of a fork.
• 25 for a slightly more advanced look, press the thumb and forefinger of one hand together.
• 26 use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "v" with the dough in between.
• 27 . repeat all around the rim to make a wavy edge.
• 28 if baking with the filling, chill until ready.